Vietnamese Vermicelli Bowls with Grilled Pork and Shrimp (Bun Thit Nuong

• Meat

  • 1 lb Pork shoulder, boneless

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 12 oz Bean sprouts
  • 1 1/2 cups Carrots
  • 2 Cucumbers
  • 1 1/2 cups Daikon
  • 13 large cloves Garlic
  • 1 tsp Garlic powder
  • 1 head Leaf lettuce, red
  • 3 tbsp Lemongrass
  • 1 bunch Mint, leaves
  • 3/4 cup Scallions
  • 1 Shallot

• Condiments

  • 8 tbsp Fish sauce
  • 1/4 cup Lime juice
  • 1 tbsp Soy sauce
  • 1/3 cup Soy sauce, low sodium

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/3 cup Brown sugar, light
  • 9 1/2 tbsp Granulated sugar
  • 1/2 tbsp Lemon pepper
  • 1/2 tsp Red pepper flakes
  • 2/3 tbsp Salt

• Oils & Vinegars

  • 9 tbsp Canola oil
  • 1 3/4 cups Distilled vinegar, white

• Beer, Wine & Liquor

  • 1 tbsp Rice wine

• Liquids

  • 1 1/4 cup Water

• Other

  • 28 ounces dry rice vermicelli noodles (round and small to medium thickness

Found on sprigandflours.com

Description

Ingredients

• 4 large cloves garlic, minced
• 1 shallot, diced
• 3 tablespoons chopped lemongrass (use the soft, center, and white leaves only)
• 3 tablespoons granulated sugar
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice wine
• 1 tablespoon canola oil
• 1 pound boneless pork shoulder, sliced into thin bite size pieces
• ⅓ cup light brown sugar
• ⅓ cup low sodium soy sauce
• ⅓ cup water
• ¼ cup canola oil
• 5 large cloves garlic, minced
• ½ tablespoon lemon pepper
• 1 teaspoon garlic powder
• 1 pound extra large shrimp, deveined with shells on or removed
• 1½ cups peeled and finely grated carrots, about 2 carrots
• 1½ cups peeled and finely grated daikon, about 1 daikon
• 1¾ cups white distilled vinegar
• ½ tablespoon salt
• ½ tablespoon granulated sugar
• ¾ cup sliced scallions, about 4 large scallions
• ¼ cup canola oil
• ¼ teaspoon salt
• ¾ cup + 2 tablespoons water
• ¼ cup + 2 tablespoons granulated sugar
• ¼ cup + 2 tablespoons fish sauce
• ¼ cup lime juice
• 2 tablespoons minced garlic, about 4 cloves
• ½ teaspoon crushed red pepper flakes
• 28 ounces dry rice vermicelli noodles (round and small to medium thickness)
• 1 head red leaf lettuce, sliced into bite size pieces
• 1 bunch mint leaves
• 12 ounces bean sprouts
• 2 cucumbers, coarsely grated

Directions

• In a large bowl, combine all the ingredients, except the pork, then whisk to combine. Add the pork, then cover with plastic wrap. Allow the porkto marinade for one hour in the refrigerator.
• Heat a grill pan over medium heat to medium-high heat. Place the meat on the grill and cook for 3-4 on each side, until completely cooked through. Plate, then set aside.
• In a large bowl, combine all the ingredients, except the shrimp, then whisk to combine. Add the shrimp, then cover with plastic wrap. Allow the shrimp to marinade for one hour in the refrigerator.
• Heat a (clean) grill pan over medium-high heat. Using tongs, place the shrimp on the grill. Cook each side for about 2-3 minutes. Plate, then set aside.
• Place the carrots and daikon in a medium bowl. Add the salt and sugar. Pour in the vinegar, then stir to combine.
• Cover with plastic wrap, then refrigerate for one hour (it will keep for at least one month).
• In a small skillet, heat the oil over medium heat. Add the scallions and salt, then stir to combine. Cook and occasionally stir for 4-5 minutes, until the scallions are soft.
• Transfer the scallions and the oil to a bowl, then set aside.
• In a small sauce pan, heat the water and sugar over medium heat until the sugar dissolves to make a simple syrup.
• Pour the simple syrup into a bowl, then stir in the remaining ingredients. Set aside.
• Bring a large pot of water to boil, then add the noodles. Cook using the instructions on the package until theyre al dente, usually about 9 minutes. Rinse the noodles with cold water, then divide into four or six large bowls.
• Top the noodles with lettuce, mint leaves, bean sprouts, grated cucumber, pork, shrimp, and pickled carrots and daikon to your liking.
• Drizzle some scallion oil over the pork and shrimp, then drizzle some nuoc mam cham over the entire bowl.